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donner un tour

The punching or turning of a yeast dough in order to expel built up gasses to help reactivate the fermentation process. It may be done to speed up the fermentation and improve the flavor and texture qualities of the dough.

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How to Get that Sparkle Back

Just one bite. That was all it took. It was kinda like a brownie. Sorta like a truffle. And a whole lot like love. Milena RobertsonThomas Haas, a Vancouver, B.C., pastry chef, created Chocolate Sparkles in 2001. Today, he’s selling 3,000 of the sweet gems a week. “It was popular right off,” says Haas, a fourth-generation … Continue reading →

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